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Veal Stew Marsala |
FOOD
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1 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1-1/4 lbs. boneless veal shoulder, cut into 1-1/2 inch cubes 2 tablespoons olie oil 1 large clove garlic, sliced 1-1/2 cups chicken stock 2 onions, sliced 4 medium potatoes, quartered 1-1/2 cups carrots, cut into 1 inch pieces 1 cup sliced mushrooms 3/4 cup Marsala wine Parsley sprigs Combine flour, salt and pepper in a brown paper bag. Add veal, a few pieces at a time. Shake vigorously to coat all sides. Remove to plate; repeat with remaining veal. In large skillet or heavy pot, heat oil and garlic on high. Add veal; brown quickly on all sides. Pour off any remaining oil. Reduce heat. Slowly add chicken stock. Add onions, potatoes and carrots. Simmer 30 minutes. Add mushrooms and wine. Simmer 10 minutes or until veal is cooked through and vegetables are tender. Serve garnished with parsley sprigs. |
Copyright 2004 Chris A. Hawley |
